Smoked Paprika Chicken Salad With Homemade Ranch Dressing

• 1 pound chicken tenderloins
• 1 tablespoon salted butter melted
• 1 tablespoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 garlic clove small, minced
• 2 teaspoons lemon juice freshly squeezed
• 1 tablespoon Italian parsley fresh, chopped small
• 1 tablespoon fresh chives chopped small
• 1 tablespoon fresh dill chopped small
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1/4 cup buttermilk
• salt
• pepper
• 1 handful romaine lettuce washed and chopped
• 1 handful baby spinach washed
• 1 handful arugula washed
• 1 small tomato chopped
• 1 carrot washed, peeled and chopped
• 1 celery heart washed and chopped
• cheddar cheese shredded or peeled with a vegetable peeler
• 1/3 cup pumpkin seeds roasted & salted
• 3 slices bacon cooked & cut into bits

1. Heat oven to 425 degrees F. Line baking sheet with foil. Place chicken into a medium-sized glass bowl and pour melted butter on top. Make sure butter is evenly distributed over chicken. Mix paprika, garlic powder and salt together in a small prep bowl. Spread evenly over chicken and place on top of baking sheet. Bake for 15 minutes or until chicken is cooked through. Allow chicken to rest at least 10 minutes before slicing.
2. Prepare ranch dressing ingredients and place all ingredients into a jar with a sealed lid. Close lid and screw tightly. Shake until ingredients are thoroughly mixed together. Add salt & pepper to taste. Place in the refrigerator while preparing salad ingredients.
3. Store in the refrigerator for 5 to 7 days.

chicken, butter, paprika, garlic, salt, garlic, lemon juice freshly squeezed, italian parsley, fresh chives, dill, sour cream, mayonnaise, buttermilk, salt, pepper, handful romaine lettuce washed, handful baby spinach washed, handful arugula, tomato, carrot washed, cheddar cheese, pumpkin seeds, bacon

Taken from www.yummly.com/recipe/Smoked-Paprika-Chicken-Salad-with-Homemade-Ranch-Dressing-2098916 (may not work)